Kalimantan Dinner In Som Chai

Kalimantan Dinner In Som Chai

It’s D-Day ! The Kalimantan Dinner in my restaurant Som Chai.

Follow us from from Cuca’s kitchen to Som Chai tables.

We built a pop up restaurant that night: our guests spent a night in Kalimantan, with Dayak people, sounds from the jungle of Borneo, fog, fern and tropical flowers, and a really surprising menu. This menu is not the result of a simple Chefs collaboration: we are going to invent our dishes together with the help of our teams, based on our experience the weeks before…

Banjarmasin, Lok Baintan Market

Banjarmasin, Lok Baintan Market

Nothing beats a good market day for a chef. So me and Kevin Cherkas from Cuca have decided to hop on a local kelotok and visit the floating market of Lok Baintan to get a taste of the local fruits.
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Kandangan, Los Batu Market

Kandangan, Los Batu Market

Join me and Kevin Cherkas from Cuca as we cruise down the Meratus river on our bamboo raft to check out the local produce at Kandangan market where the Dayak people usually sell their vegetables.
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Soaking Up The Dayak Culture

Soaking Up The Dayak Culture

In order to create new dishes, I look for inspiration by meeting people, cooking with them, discovering new ingredients, and soaking up the local culture and traditions of the indigenous tribes. Today, with Kevin Cherkas from Cuca, we are visiting a traditional Dayak village where we get to chat with some of the locals and witness their candlenut harvest (kemiri in Indonesian).
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Kalimantan Dinner

Kalimantan Dinner

Leading Bali-based chefs Will Meyrick from Sarong Group and Kevin Cherkas from Cuca have partnered for the ultimate Indonesian feast in ode to Kalimantan cuisine.

The Event

SOM CHAI | MAY 11TH, 7.00PM
(2 FIRST GLASSES INCLUDED)

DINNER PRICE : 950K ++/PAX (ONLINE)
OR 900K++/ PAX PREPAID AT THE RESTAURANT

Optional: Our drinks trolley will offer a selection of cocktails and wines to perfect your culinary experience

While Ubud may have the reputation for being Bali’s cultural hub, it seems soon Seminyak will nab its crown courtesy of a special traditional feast taking place this May. Two of the island’s most renowned chefs, Will Meyrick of Sarong Group and Kevin Cherkas of Cuca restaurant, have partnered for a special dinner to celebrate the best of Kalimantan cuisine.

Taking place on Saturday May 11 at 7.00pm the Kalimantan Dinner will be hosted at Will’s much loved Som Chai Bali restaurant in the heart of Seminyak. As the event’s name suggests, the evening will be a foray into Kalimantan cuisine, the little-known Indonesian province on the island of Borneo. In pursuit of knowing more about the district and its edible delights, the chef duo landed in southern Kalimantan recently to discover the stories behind its delicious traditional dishes.

They immersed themselves in the history, recipes, culture and nature of the region and merged their experience with their lifetime of knowledge in the kitchen, for a traditional feast they can’t wait to share.

This special event is a true collaboration built on joint discoveries, discussions and ongoing experimentation. “Will sees a new dish as a child sees a puppy, the excitement and love he has for food is unlike anyone else I have ever met,” says Kevin about his partner in crime. But it seems Will is just as much a fan. “Kevin grasps the stories behind dishes; his thought process allows him to see things in a completely new way.”

Co-created by Kevin Cherkas

Chef Kevin Cherkas, whose super-impressive culinary resume reveals stints at three Michelin-starred restaurants in New York and Spain, including the legendary El Bulli, Arzak and Daniel, Cuca serves a casual meets fine-dining experience and signature Tapas, Cocktails and Desserts globally inspired and locally sourced from across Indonesia maximizing freshness, exploding with intense tropical flavors and supporting local artisans and farmers.

Co-created by Will Meyrick

For Will Meyrick, food is synonymous of fun, travel and culture. This globe-trotting chef is constantly exploring the culinary landscapes of the Indonesian archipelago, hunting down the best street food and taking inspiration from the unique food culture of each destination. He can be found at street stalls, local markets, getting off the beaten track to get to the heart of the dishes that resonate with him. These experiences have been the influence of his 5 highly successful restaurants in Bali: Sarong Bali, MamaSan Bali, Hujan Locale, Som Chai Bali and Billy Ho.